Luscious PASTAS

There's nothing quite like a hearty bowl of pasta, especially midweek. These delectable recipes are guaranteed to soothe your ravenous soul.

- BEN DEARNLEY

Food processor egg yolk fettuccine with lemon cream

PREP+COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 4

You will need a pasta machine for this recipe. If you don't want to make your own fettuccine, use 500g fresh pasta or 375g dried egg pasta instead.

1 2/3 cups (250g) white spelt flour, plus extra for dusting

1 teaspoon sea salt flakes

12 egg yolks

2 shallots (50g), chopped finely

2 teaspoons finely grated lemon rind, plus extra to serve

600ml pouring cream

1/4 cup (60ml) lemon juice

1 Pulse flour and 1/2 teaspoon of the salt in a food processor. With motor operating, add egg yolks and process until mixture comes together as a dough. Transfer dough to a clean work surface; knead the dough (it should be firm, not sticky) for 5 minutes or until smooth; flatten into a disc. Wrap in plastic wrap; refrigerate for 1 hour.

2 Fill a large saucepan with water; add remaining salt, cover and bring to the boil.

3 Meanwhile, cut pasta dough into four equal pieces. Flatten one piece with a rolling pin until 3mm thick; dust lightly with flour. Set the pasta machine at its widest setting. Feed the dough through five times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine.